The effect of different blanching treatments and
packaging materials on the enzymatic (lipoxygenase and
peroxidase) activity and fatty acid stability of two
different varieties of sweet corn on the cob (Jubilee and GH
2684) was evaluated during nine months of frozen storage at
-23.3°C.
The initial moisture content in the...
The effect of HTST pressure blanching processing parameters, as
compared to conventional steam blanching, on enzyme activity,
moisture, drip loss, shear force, sensory attributes and consumer
acceptability of frozen sweet corn were determined. Complete
inactivation of catalase and peroxidase required HTST treatments of
60 psi and 75 psi, respectively. No...
Three varieties of sweet corn (Zea mays L.) , including
two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one
normal sweet (Jubilee), were harvested at six stages of
maturity (80-72% moisture for supersweet and 75-68% moisture
for normal sweet) at three days intervals. Changes in
physical and chemical...
Published July 1979. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog